Strawberry Galette ~

Just one thing.  Is this a galette, crostata or rustic tart?  I guess it doesn't matter much what you call it, as long as you make it.  It is yummy.

I even cheated and used store bought crust too.  Just be sure to roll it out super thin, because it gives the crust a crispier edge.  Or you can spend the time to make your own crust, which will be even more delicious.  But for me, especially in the good weather, I want to spend less time in the kitchen!

Just these few ingredients:

1 - store bought, boxed, refrigerator pie crust.
1 quart of fresh strawberries, sliced
3 Tablespoons of sugar
2 teaspoons cornstarch
1 tablespoon freshly squeezed lemon

Sprinkle flour on a work surface and unroll pie crust.  Do the same to a rolling pin and roll the crust to 1/8" inch thickness.

Meanwhile, in a medium bowl, combine the berries, sugar, lemon juice, corn starch. Stir to combine.

Preheat oven to 350°. Place dough on a baking sheet lined with parchment paper. Arrange the sliced strawberries in a pinwheel pattern starting about 2-inches from the outer edge of pie crust, forming concentric circles of strawberries.
Fold up the edges of the dough circles over the berries, crimping to seal.  Place in refrigerator for 15 minutes to rest.

Make an egg wash by combining 1 egg yoke and mixing with 1 tablespoon of heavy cream.  Brush all over the crust right before placing the galette in the oven.

Bake for 30-35 minutes or until golden brown.

Now, let's make some whipped cream while this dessert cools for 10 minutes.

8 oz. heavy cream
3 Tablespoons sugar
1 teaspoon good vanilla

Add cream in a non reactive bowl and whip for two minutes of medium.  I use a hand held beater.  Add sugar and beat on high for two minutes longer.  Add vanilla and whip on high for another minute.  You are looking for peaks, but not too stiff.

Slice a piece and add a dollop of whipped cream.

Enjoy ~


Snowballs in the summer ~

                                    Coconut Snowballs

Well I know it's really not summer yet, but after the mild Winter we had, it sure feels like it.  :)

These cookies are easy, light and delicious.  Did I say easy?  And delicious?  Yummy coconut too.  Heavenly....

Make sure you put the dough in the fridge to let it rest and chill for about 15 minutes after you make it. 

Here's the recipe, originally from


2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut


Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.
Yum ~


Au Jus ~

If you are anything like me, when you are going to make a nice and juicy roast beef dinner, the last thing you want to worry about is the gravy.  I like an au jus with mine, not a thickened gravy.  But, if you want it thick then after you brown your meat and onion, add 2 tablespoons of flour and stir.  Then add your broth.  So along with being easy and delicious, your dinner will be stress free.

But to me, this is my go to recipe when I want a delicous sauce to serve with roast beef..  It would be nice to use as a dip for roast beef sandwiches as well

And making it this way, sure beats standing over the stove at the last minute, hoping your gravy tastes as good as your roast beef.  Or hoping that you have enough to serve.  Too much stress.  And I don't want any part of stressful entertaining.  So this gravy/sauce can be made the day before and just reheated at the last minute.

And it's so easy that after you brown the meat and onions, you can walk away and it will cook itself. 

Ingredients are...

1 large white onion
4 or 5 beef neck bones
3 T. olive oil
32 oz. box of good beef broth (low sodium)

In a dutch oven, on medium heat, add olive oil.  When oil is hot, add beef and onion.  Brown a couple of minutes on all sides.  The onions and meat will get very dark, which is what you want.  But, you don't want burnt, so watch it while you are browning.

When all pieces are nice and carmel color, pour in beef broth.  Turn heat to low, partially cover and let it simmer for 1 hour.  You can walk away, just make sure your sauce is on a very slow simmer.

Oh, I must apologize.  I forgot to take a picture of the finshed sauce.  But, after it simmers for an hour, just turn the heat off and let sit for about five minutes. Taste and adjust seasonings.  Add a pinch of salt and pepper if needed. Remove meat and onion.  Pour through a fine colander and either serve with your lovely roast beef or put in a container to serve later.  It can keep up to four days in your refrigerator.

Enjoy ~